I made an early Thanksgiving dinner this weekend (long story). One of the highlights was a cranberry sauce made using a bottle of Lindemans Framboise. It turned out very well, although I’ll add an extra 1/4 cup of sugar next time.
Here’s the recipe, sourced from Cooking Light: Continue reading
I opened the first bottle of my Gimp Biscuit ESB tonite. It’s only been two weeks, but I’m too impatient to wait any longer. Continue reading
Racked my Gimp Biscuit E.S.B. to carboy secondary, along with the usual test and taste. Delicious. Clear as a bell- yeah for Irish Moss! The gravity is dead-on. I’m very excited about this beer.
Could it be that I’m finally getting the hang of my new brewing system?
I’ve been toying with a recipe that features Biscuit Malt (a toasted malt with a nice, shortbready nose). I have two ideas for this: one is an ESB (British Extra Special Bitter), and the other is a Belgian something. Here is what I have for the British version: